Salmon, Mushroom, And Pea Chowder

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 stalk celery, cut into 1/2 inch slices
• 10 ounces fresh mushrooms, sliced
• 2 medium boiling potatoes, unpeeled and cut into 1/2 inch cubes
• 2 cups bottled clam juice
• 2 cups water
• 1/2 cup dry white wine
• 1 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1/2 teaspoon white pepper or 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 1 lb salmon fillet, skinned and cut into 1 inch pieces
• 1 cup frozen baby peas, thawed
• salt, to taste
• minced fresh parsley or chives

1. In a big skillet, melt the butter over medium heat.
2. Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown.
3. In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine.
4. Add in the clam juice, water, wine, tarragon, thyme, and pepper.
5. Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
6. In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine.
7. Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm.
8. Add salt to taste.
9. Ladle chowder into individual soup bowls; sprinkle with parsley or chives.

unsalted butter, onion, celery, mushrooms, boiling potatoes, clam juice, water, white wine, tarragon, thyme, white pepper, cornstarch, heavy cream, salmon fillet, frozen baby peas, salt, parsley

Taken from www.food.com/recipe/salmon-mushroom-and-pea-chowder-97511 (may not work)